Dessertscarlsbadcravings5.0
Best Oreo Cheesecake Recipe (with stabilized whipped cream)
Calling all Oreo lovers or dizzyingly delicious dessert lovers! This Oreo Cheesecake is the dessert of your dreams nestled in an Oreo crust, chock full of Oreo crumbs and chopped cookies swirled in the sweet, rich and creamy cheesecake, topped with silky chocolate ganache, more crushed Oreos and crowned with pillows of whipped cream. It’s HEAVENLY. This Oreo Cheesecake recipe can be made 100% ahead of time, including the whipped cream (thanks to my stabilized whipped cream technique) for a stress-free dessert win. I’ve included detailed instructions on how to make Oreo Cheesecake and a How to Make Video so it will be a runaway success even if you've never made cheesecake before!
👥 10 Servings⏱️ Prep & Cook: 15h 20m⏳ Prep: 1h🔥 Cook: 2h 20m👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- oven
- stove
- pan
- food processor
- slow cooker
- bowl
- measuring cup
- knife
- microwave
- whisk
- mixing bowl
📝 Preparation Steps
1
PREP
2
Preheat oven to 325 degrees F. Begin boiling a large pot of water (about 4 quarts) for the water bath (you may not need all of it). Once it’s boiling, turn the stove off and cover the pot.
3
Line the bottom of a 9" 3-inch high springform pan with parchment paper and lightly grease the inside of your entire pan with nonstick cooking spray. (The parchment will allow you to transfer your cheesecake later.)
parchment papernonstick cooking spray
4
CRUST
5
Add 24 Oreos to a food processor and process until finely ground (or crush in a bag with a rolling pin). Add butter and process (or stir) until evenly combined.
whole Oreos (finely crushed (I use my food processor))24Oreos processed into crumbs10Oreos, (quartered)9-10 Oreos, (crushed)8Oreos, (halved for garnish (optional))6
6
Add to the greased springform pan and firmly press the crumbs down on the bottom of the pan in an even layer using the bottom of a glass.
7
Bake crust at 325 degrees F for ⏱️ 10 minutes. Cool completely on a wire rack. (You can prep filling while the crust bakes and cools.)
8
WATERPROOF PAN
9
Place springform pan in the bottom of a slow cooker liner. Bring the liner bag up to the top of the pan then gather excess to one side and tie it in a knot. Make sure the knot is secure at the top of the pan so no water can get in.
10
CHEESECAKE FILLING
11
Add cream cheese to the bowl of an electric mixer fitted with the paddle attachment and beat on medium-low speed until smooth. Add sugar and cornstarch and beat on medium-slow speed until smooth and creamy.
12
Add the sour cream, vanilla and salt and beat on low just until blended. Add the Oreo crumbs and beat on low just until combined, leaving a few white streaks.
13
Add the eggs one at a time followed by the egg yolk, beating as little as possible, just until combined after each addition (overbeating once you add the eggs can cause cracks and the cheesecake to deflate). Drop the bowl on the counter a few times to get rid of any air bubbles.
14
Pour one third of the cheesecake filling onto the cooled crust and spread evenly. Drop the pan on the counter to get rid of any air bubbles. Top evenly with the quartered Oreos. Add remaining cheesecake filling and spread evenly.
whole Oreos (finely crushed (I use my food processor))24Oreos processed into crumbs10Oreos, (quartered)9-10 Oreos, (crushed)8Oreos, (halved for garnish (optional))6
15
WATER BATH
16
Place cheesecake in a large roasting pan then place the roasting pan in the preheated oven. Using a glass liquid measuring cup or pitcher, carefully pour enough boiling hot water (add it low in the corner of the pan) until it reaches halfway up the side of the springform pan.
17
BAKE
18
Bake the cheesecake at 325 degrees F for ⏱️ 75-85 minutes or until edges are firm and the center 2-3 of the cheesecake is still wobbly. (DON’T open door before ⏱️ 75 minutes, this can cause cracks.) The cheesecake will continue to firm up as it cools.
19
COOL AND CHILL
20
Turn off the oven and crack the oven door open about 1-inch. Allow the cheesecake to cool in the oven for ⏱️ 60 minutes, then remove it to a wire rack; remove the slow cooker liner. (Don't be alarmed if the pan seems "wet," this is just condenstation.)
21
Continue to cool for ⏱️ 2-3 hours on the wire rack or until the cheesecake is cooled to room temperature.
22
After the cheesecake has cooled, gently run a hot knife along the edges of the cheesecake and unclamp the cheesecake and remove the pan.
23
Cover the cheesecake with foil or transfer to a cake container and chill in the refrigerator overnight, best if ⏱️ 24 hours, OR proceed to add the ganache/stabilized whipped cream and then chill. I typically chill the cheesecake overnight, add the ganache and whipped cream the next day, then chill until ready to serve. The ganache can be added as late as ⏱️ 30 minutes before serving.
24
CHOCOLATE GANACHE AND OREO LAYER
25
Ganache: Add the heavy cream and corn syrup to a medium microwave safe bowl. Microwave until just boiling, about ⏱️ 90 seconds.
cup heavy cream1/2cold heavy cream1 cupcorn syrup2 tablespoons
26
Add the chopped chocolate and press down so it’s submerged in the cream. Let stand for ⏱️ 5 minutes, then whisk vigorously until the chocolate is melted and smooth. Let the ganache cool for ⏱️ 5-10 minutes, until thickened but still pourable and spreadable.
27
Transfer about 1 ½ tablespoons (eyeball it) to a microwave safe bowl to use later as the drizzle. Pour the remaining ganache over the cheesecake and spread into a smooth layer. Transfer the cheesecake to the refrigerator to slighlty set the ganache while you crush the Oreos.
whole Oreos (finely crushed (I use my food processor))24Oreos processed into crumbs10Oreos, (quartered)9-10 Oreos, (crushed)8Oreos, (halved for garnish (optional))6
28
Oreos: Top the entire surface of the cheesecake with the crushed Oreos. At this point you can add the stabilized whipped cream and return the finished cheesecake to the refrigerator or add the whipped cream any time before serving.
whole Oreos (finely crushed (I use my food processor))24Oreos processed into crumbs10Oreos, (quartered)9-10 Oreos, (crushed)8Oreos, (halved for garnish (optional))6
29
WHIPPED TOPPING
30
Add unflavored gelatin to a microwave safe bowl then pour the cold water over top; let stand for ⏱️ 5 minutes. Microwave for ⏱️ 20 seconds. Stir the mixture, then set aside while you immediately begin to beat the heavy cream.
unflavored gelatin1 teaspooncup heavy cream1/2cold heavy cream1 cup
31
Add heavy cream, powdered sugar, and vanilla extract to a large mixing bowl. Whip using an electric hand mixer just until soft peaks form (the peaks flop over when the beaters are lifted.)
cup heavy cream1/2cold heavy cream1 cuppowdered sugar3 tablespoonsvanilla extract1 teaspoon
32
Turn the mixer to low and slowly pour in the gelatin mixture. Mix until combined then increase speed to medium and continue mixing until stiff peaks form (peaks stand straight up when the beaters are lifted).
33
Transfer whipped cream to a piping bag fitted with a large tip. You can pipe the stabilized whipped cream onto the room temperature cheesecake before you pop it into the fridge or any time after that. The beauty of stabilized whipped cream is it will hold its shape indefinitely. If using regular whipped cream, top just before serving.
34
DRIZZLE (optional)
35
Microwave reserved ganache for ⏱️ 10 seconds or until melted. Transfer to a plastic bag, snip the corner and drizzle all over the cheesecake.
36
TO SLICE
37
Fill a large glass with hot water. Dip the knife in the hot water before each cut, then wipe clean with a paper towel after each cut, then repeat.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...